Sweet and sour zucchini( SERVES 4 )

This recipe makes a delicious accompaniment for roast or sautéed chicken, and may be served hot, warm or cool, but not chilled. This recipe is inspired by The Silver Spoon (Phaidon), a translated encyclopedia of Italian recipes. This recipe also encourages the zucchini to take up other companionable flavours.

Ingredients

Directions

Heat the oil in a large frying pan, cut the zucchini in medium-thin slices and fry over a moderate heat, stirring often, for 5 minutes. Add the chopped garlic towards the end of the cooking time.

Toast the pine nuts in a baking dish in a moderate oven until light gold. Add the pine nuts, sultanas, vinegar, water and sugar to the zucchini. Season with salt. Mix well and cook for another 5 minutes.

Chop the 2 small anchovy fillets and add. Cook for another minute or two. Serve warm.

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